Layers of grapefruit rosemary curd, Sambucol Black Elderberry Advanced Immune Syrup and Meringue bring a bright, refreshing flavor to your holiday table.

Recipe by Tara Snyder (@bearnecessities___)

Ingredients:

For the curd:

• 6 egg yolks
• ½ cup + 4 tablespoons of maple syrup
• ½  teaspoon of salt
• ½ cup of grapefruit juice
• ½ cup of butter softened at room temperature
• 1 ½ tablespoon of lemon zest
• 3-4 sprigs of fresh rosemary
• 1 teaspoon of vanilla extract
• 6 teaspoons of lemon juice
• 1 teaspoon of lemon zest 

For the Meringue

• 4 egg whites at room temperature
• ¼ teaspoon of cream of tartar
• 8 tablespoons of cane sugar
• 2 teaspoons of vanilla
• Sprinkle of sea salt

To serve:

• Sambucol Black Elderberry Advanced Immune Syrup for drizzling

Instructions: 

1. Fill a double boiler with water with about an inch of room between the water and the top pan. If you don’t have a double boiler you can use a heat-safe glass bowl that fits into a saucepan. Once the water starts to boil add the egg yolks, grapefruit juice, lemon juice, lemon zest, salt, rosemary sprigs, and maple syrup. Whisk well.
2. Once everything is mixed well, add in the butter. Cook over low heat whisking constantly to prevent the mixture from curdling. If it’s taking a while to thicken the curd, you can turn the heat up a little bit. Once the mixture thickens up quite a bit and creates a ribbon in the curd when you run the whisk through it, the curd is ready.
3. Once curd is ready, whisk in vanilla extract. Remove the rosemary sprigs. Remove from heat and store in a jar. Cover with a piece of plastic wrap so the plastic is directly on the curd. This will prevent a layer from forming over the curd. Allow the mixture to chill before serving.

 

Make the meringue.  

1. Add the egg whites and cream of tartar in a large bowl with a hand mixer or stand mixer with the whisk attachment mix until foamy. Slowly add in one tablespoon of sugar at time until the mixture forms a peak. When you remove the whisk the meringue will stand straight up and curl slightly at the end. Mix in the vanilla.
2. Using 4 small dessert cups scoop in curd. Drizzle with Sambucol Advanced Immune Syrup. Top with Meringue and toast the meringue. Sprinkle with cinnamon and garnish with fresh rosemary